Annual ring cake flying out(fei chu lai de nian lun bing )

Annual ring cake flying out

Introduction:

"Why give this ordinary pastry such a name? First of all, from the perspective of technology, this cake is not only rolled out, but also flew out like Indian flying cake. Last week, I went to eat Southeast Asian food with my parents. My mother likes Indian flying cake very much. Second, after rolling the cake, it looks like a ring, so I call it "flying ring cake". I don't know if you like it? "

Production steps:

Step 1: first weigh 200 grams of flour, put half a teaspoon of salt (seasoning spoon), prepare 110 grams of hot water at 80-90 degrees, slowly pour into the flour, stir with chopsticks first, when the flour is snowflake like, knead evenly with hands, note: be careful of hot hands. A little pinch. Finally, knead into a dough.

Step 2: cover the dough bowl with a damp cloth or lid, prepare the scallion and shrimp paste, and sprinkle salt inside the scallion.

Step 3: hot pot, add vegetable oil, heat, pour the boiling oil into the scallion, at this time, the scallion in the bowl "jump" up. Stir the salt and onion oil well with chopsticks and set aside.

Step 4: after 20 minutes, remove the dough and continue kneading until smooth.

Step 5: roll the dough with a rolling pin first.

Step 6: then, just like making Indian flying cakes, grab the dough and fly a few circles on the top of your head. This is to expand the dough and make it thinner and more flexible. A good face looks like silk.

Step 7: apply onion oil and shrimp sauce. If there is no shrimp sauce, use chili sauce instead or not.

Step 8: roll up from one side, pinch the two ends tightly, and stretch the noodles while rolling, just like pulling noodles.

Step 9: put the pulled dough on the plate, roll it out or press it by hand. Is it a bit like a ring.

Step 10: put a small amount of oil in the pan. I pour the scallion oil that I haven't used up just now. Then put the rolled dough into the pan. First, medium heat, then low heat, and then medium heat. While frying, turn it over. Pour a little more oil, so that the cake will be very crisp and crisp. Fry until golden brown and enjoy.

Step 11: in our native dialect, the taste is that you will not slap your face after eating Danong.

Materials required:

Flour: 200g

80-90 ℃ hot water: 110g

Scallion: 1 handful

Oil: right amount

Shrimp sauce: 1 teaspoon

Salt: small amount

Note: 1, pancakes pay attention to the fire, the fire is easy to burn off.

Production difficulty: ordinary

Technology: decocting

Production time: three quarters of an hour

Taste: onion

Chinese PinYin : Fei Chu Lai De Nian Lun Bing